Lars Marius Garshol transports us to rural central Norway, where cooperatives of devoted brewers make an intense type of local ale from their own home-smoked malts.
From the stark, isolated valleys of western Norway, this traditional farmhouse beer brings together juniper and kveik while skipping the boil. (The yeast scream is purely optional.)
The signature farmhouse style of Estonia is a quirky product of preserved tradition, local ingredients, and practicality. It’s also a perfect reminder that farmhouse brewing is, after all, homebrewing.
The idea of making beer with flaming-hot rocks conjures an indelible mental image, yet the common understanding of what “steinbier” was is almost totally wrong. Here, Lars Marius Garshol explains the methods of a lost farmhouse style.
This recipe is inspired by Lithuania’s unique farmhouse ales—including those of Aldona Udriené’s Jovaru Alus, of Julius Simonaitis, and others. This is a great starting point for experimenting with raw ale, hop tea, or baking the mash for keptinis.